We have a very varied range of salads, and we always like to surprise our students with something new. Besides beetroot salad, egg salad is a huge favorite.
Eggs are a very good meat substitute as they are a complete source of protein.
Eating 5-6 eggs a week is encouraged as part of a healthy and varied diet. Eggs contain all the vitamins our body needs, and their mineral content is high, including calcium, iron and zinc.
Commercially available eggs are labelled. These give information about the farming method, origin, packaging and best-before date.
0: free range organic
1: free range
2: confined but not caged
But not everyone eats eggs. Some people are allergic to eggs, and some people follow a vegan diet and exclude eggs from their diet, like all animal products.
But there are many very good examples of egg substitutes.
In cakes, for example, ripe bananas or even applesauce are very good egg substitutes. My personal favorite is aquafaba, which is actually the juice from tinned chickpeas or beans. Fortunately, you can buy it on its own now, so you don't always have to get it from tins. When whisked, it can be used just like egg whites, you can even make vegan macarons with it.
To 1 teaspoon of flaxseed, chia seeds or chickpea flour, add 3 teaspoons of water and wait 5-10 minutes for the mixture to swell.
And now let’s see our Egg Salad recipe:
Bring a pot of water to a boil and boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath to stop the cooking process and cool completely. It takes at least 15 minutes.
Peel the hard-boiled eggs and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, mustard, lemon juice, salt, and pepper. Stir all the ingredients together, until well combined. Refrigerate for a few hours to allow the flavors to meld.
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap or as a side dish.